Rolled Cake with Marmalade or Preserves

Preheat oven to 375°F (190°C) and prepare a 9x13 inch baking sheet by greasing it with butter and dusting lightly with flour.

Separate eggs, placing yolks in one bowl and whites in another. Beat egg yolks with 6 tablespoons sugar until pale and thick, about 3-4 minutes.

Add vanilla or grated lemon peel to the yolk mixture and stir to combine.

Gently fold flour into the yolk mixture until just incorporated, being careful not to deflate the mixture.

In the separate bowl, beat egg whites until stiff peaks form, approximately 4-5 minutes.

Carefully fold the beaten egg whites into the yolk-flour mixture in two additions, working gently to maintain airiness.

Spread the batter evenly onto the prepared baking sheet, making an even, thin layer about 1/4 inch thick.

Bake for 10-12 minutes until the cake is light golden and springs back when lightly touched.

Remove from oven and immediately turn the cake out onto a clean kitchen towel or parchment paper.

While still warm, spread marmalade or preserves evenly over the cake surface.

Beginning at one long edge, tightly roll the cake using the towel as a guide, keeping the roll as firm and even as possible.

Transfer the rolled cake to a serving plate seam-side down and dust generously with confectioner's sugar before serving.